This estival salad is easy to prepare, very versatile and can be made up to four days ahead. I’ve used quinoa but farro, kamut and wheat berries work well, too. The selection of fruit provides plenty of opportunities to get creative. But make sure it contains cherries!
1 cup quinoa
6 Tbsp pine nuts (or pistachios or almond slivers, optional)
1 cup cherries
16 fresh mint leaves
1 Tbsp olive oil
1 Tbsp champagne vinegar
1/2 tsp sea salt
1/2 tsp pepper
Rinse quinoa and gently cook in medium-sized pot in two cups of water for about 15-18 minutes until almost tender.
Remove from heat and fluff with fork.
In the meantime, chop peaches and apricots and halve cherries, removing the pits.
Gently toast nuts, if using, in a dry skillet over medium heat. Stir often and cook until lightly toasted and fragrant.
Pour the quinoa into a large bowl and add the chopped fruit, the mint leaves, nuts, oil, vinegar, salt and pepper and stir well.
A sprinkle of ricotta salata can be added on top of the salad before serving.